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Lxi - rice In A Good Manner

This is an excerpt from Libro di cucina / Libro per cuoco
(Italy, 14th/15th c. - Louise Smithson, trans.)
The original source can be found at Louise Smithson's website

LXI - Rice in a good manner. If you want to make rice in the best manner that you can for 12 persons, take two pounds of rice and two of almonds, take half a pound of sugar; take the rice well peeled (husked) and washed and take the almonds well peeled and washed and crush and temper with clear water and strain well. Take the rice and put to the fire in clean water, when it is risen to the first boil and is well bubbling take away the water in the pot and put in the almond milk and make to cook over the embers slowly and mix carefully that it does not break; when the almond milk is soaked in and when it is cooked add a quantity of sugar. This dish should be white and very sparing and when it is cooked powder in the serving the sugar over.


Other versions of this recipe:

Rys (Two Fifteenth-Century Cookery-Books)

RICE (Le Menagier de Paris)

RICE (Le Menagier de Paris)

Ryse (Liber cure cocorum [Sloane MS 1986])

Ryse (A Noble Boke off Cookry)

Ryse (A Noble Boke off Cookry)

Decorated rice for a meat day (Le Viandier de Taillevent)

To make a rice tart (Das Kuchbuch der Sabina Welserin)

To make rice tarts (Ouverture de Cuisine)

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